Charcuterie

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Solovyev, Yevgeniy Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Glued binding. Paper over boards. With dust jacket. 320 p. Contains: Illustrations.

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About the Book

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.